Just because I am allergic to onions and its siblings, doesn't mean I don't enjoy them. Example? I adore leek and potato soup. There's just something about the absolutely smooth, creamy, warming texture that does it for me.
Considering leeks are not that cheap at the moment - they were $1.99 each at every market stall on the weekend - they should feel privileged to be part of the $100 challenge this week. What can I say, I have expensive taste.
So, even though the consequence of me downing two bowls of the stuff tonight is a borderline severe gut-ache and inevitable restlessness later on trying to get to sleep, I must say, it is definitely worth it. Just like that glass of wine that tips you over the edge sometimes.
And so I bring you the recipe that undid me on this day.
leek and potato soup
2 leeks, chopped
750g potatoes, washed and chopped
5 cups vegetable stock
1/4 cup cream
1 clove garlic, crushed
4tbsp olive oil
salt and pepper, to taste
Heat olive oil in a large, heavy based saucepan over medium heat. Add the garlic and cook, stirring, for 3 minutes or until browned. Add the potato and leek and cook, stirring, for 5 minutes until leek begins to soften.
Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Transfer one third of the soup mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup mixture.
Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt and pepper as required.
Serve the soup while hot with toasted turkish bread topped with mustard and grilled cheese.
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